Chicken Noodle Soup

I am so ready for fall! The pumpkins and decorations in all the stores around here are just teasing me, because it still feels like summer in Alabama.

This afternoon, when I got home, I turned on the fan, put a fall fragrance in my Scentsy warmer, and started a big pot of my favorite chicken soup. I’m just going to pretend it’s fall until the cool weather gets here.

Here’s what you need to make my chicken noodle soup:

2 large chicken breasts (or 6 boneless, skinless chicken tenders)

Salt to taste

10 peppercorns

3 bay leaves

1/2 medium onion, quartered

1 tsp. cilantro

1 tbsp. oregano

1/2 tsp. red pepper flakes

1/2 tsp. poultry seasoning

1 tsp. parsley flakes 

1 bag frozen mixed vegetables

1/2 box pasta (I used farfalle tonight, but you can use any kind you like. Egg noodles work really well.) 

Place chicken, onion, and spices in a large stock pot and cover with water until pot is almost full. Bring mixture to boil. Reduce heat and simmer with lid on for 30 minutes.

Remove chicken from the broth and shred. Strain broth to remove onions, peppercorns, and bay leaves.

Taste broth and add more salt and pepper if needed. Put shredded chicken back into the broth and add 1 bag of frozen mixed vegetables. 

Bring mixture to a boil. Reduce heat and simmer with the lid on for 30 minutes.

Add noodles and bring mixture to a boil. Boil as long as needed to cook noodles (follow directions on box). 

When noodles are cooked, reduce to low heat. Taste broth and add more salt and pepper if needed. Serve with saltine crackers or toast.

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